THE EFFECT *gamma/-IRRADIATION ON THE MICROORGANISMS IN JAPANESE FOODS AND ITS APPLICATION TO STERILIZATION. III. THE MECHANISM OF THE FORMATION OF MERCATPAN AND ACETOIN IN *gamma/-IRRADIATED SAKE
Journal Article
·
· Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol.
OSTI ID:4827503
A study was made on undesirable side effects encountered in the sterilization process by gamma -irradiation of soya and sake. The content of mercaptan and acetoin in sake and soya at a dosage level of 1.0 x 10/sup 6/ r increased by 20%. It was observed that the formation of mercaptan and acetoin in irradiated sake was due to the decomposition of amino acids containing S and by acetoin condensation and radical reaction of the acetaldehyde present. (OID)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-16-022205
- OSTI ID:
- 4827503
- Journal Information:
- Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol., Journal Name: Hakko Kogaku Zasshi (Japan) Divided into Hakko Kogaku Kaishi and J. Ferment. Technol. Vol. Vol: 37; ISSN HKZAA
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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OSTI ID:4837851